AFRICAN CHICKEN IN SPICY RED SAUCE
This is just the most-delicious Ethiopian main dish. Absolutely wonderful.
Provided by Phil
Categories World Cuisine Recipes African
Time 1h45m
Yield 6
Number Of Ingredients 20
Steps:
- Combine cayenne pepper, black pepper, ground ginger, cinnamon, and cloves together in a bowl until berbere is evenly mixed. Measure 2 teaspoons berbere and store remaining for another use.
- Place chicken in a shallow dish. Drizzle lemon juice over chicken and season with 1/2 teaspoon salt. Cover dish with plastic wrap and marinate in refrigerator for 30 minutes.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant, about 5 minutes. Add 2 teaspoons berbere, remaining 1/4 teaspoon salt, butter, fresh ginger, nutmeg, and cardamom to onion mixture; stir to coat, about 1 minute.
- Stir chicken broth, wine, and tomato paste into onion mixture; add chicken and bring to a boil. Cover pan, reduce heat, and simmer, turning chicken occasionally, until chicken is tender and no longer pink in the center, about 50 minutes. Stir cilantro into chicken mixture and serve with lemon wedges.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 14.9 g, Cholesterol 84.6 mg, Fat 6.6 g, Fiber 3.5 g, Protein 32.1 g, SaturatedFat 2.4 g, Sodium 887 mg, Sugar 6.2 g
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